Carrot Cake Cupcakes

Why You’ll Love These

Delicious: Carrot cake cupcakes with cream cheese frosting are really tasty. The moist carrot cake pairs so beautifully with the creamy frosting and walnuts on top. This is a classic recipe you’ll love!
Straightforward: This carrot cake cupcakes recipe is really easy to make. You simply mix the batter ingredients together, cook them and then pipe or spread frosting on top and that’s about it!
A classic choice: There are hundreds of different type of cake and types of cupcakes to choose from but carrot cake cupcakes with cream cheese frosting are one of the most iconic because everyone loves them. So, if you want to make something everyone will love, these are the best carrot cake cupcakes ever!

Carrot Cake Cupcakes Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Flour: All purpose flour is ideal for making carrot cake cupcakes.
Spices: Cinnamon and nutmeg add a warm kiss of spice to the carrot cake cupcakes. You can tweak the spices if you like though. Ginger and allspice would work, or you could do just cinnamon or just nutmeg.
Baking powder and baking soda: To get the texture just right. If you want your cupcakes to be perfectly moist and light, use both of these.
Vanilla extract: For a contrasting flavor. A touch of vanilla contrasts beautifully with the sweet carrot taste. It goes in the cake batter and in the frosting also.
Carrots: The star of the recipe. You can buy shredded carrots (if you can find them finely shredded) or else just shred your own.
Cream cheese: To make the cream cheese frosting. Full-fat cream cheese is the tastiest but you can use any kind of plain cream cheese you like.
Vegetable oil: To add moisture. You can use cooled, melted butter if you prefer.
Eggs: These help bind all the ingredients together.
Powdered sugar: For the frosting. This sweetens the frosting and also helps firm it up.
Granulated sugar: To sweeten the cupcake batter. Use white sugar or try light brown sugar instead.

How to Make Carrot Cake Cupcakes

For more detailed instructions with weights and measurements, jump to the printable recipe card

Start the batter: Whisk the egg with vegetable oil, milk and vanilla, and then mix in the sugar.
Add the dry ingredients: Add the flour, baking powder and baking soda, spices, and salt, and then fold in the carrots.
Pour the batter into a muffin tin: Put cupcake liners in a muffin tin and pour batter evenly between them.
Bake the carrot cake cupcakes: Bake them for about 20 minutes or until done, then allow to cool completely.
Make the frosting: Cream the frosting recipe ingredients together and pipe or spread over the cupcakes. Decorate with nuts if you like.

Substitutions and Variations

Gluten-free option:  If you want a gluten-free version, you can use your favorite gluten-free flour in place of the all purpose flour.
Add-ins: Throw some finely chopped walnuts or pecans into the cupcake batter if you want to add some crunch.
Topping choices: Chopped walnuts or pecans can be added on top, or you could try something else such as shredded coconut.
Oil-free version: You can use melted, cooled butter in place of the vegetable oil if you prefer.

Serving Suggestions

Drinks:  The carrot cake cupcakes will pair well with anything from a pumpkin spice latte to mango banana matcha smoothies or iced white chocolate mocha. For the grownups, what about Cinnamon Toast Crunch Fireball shots!
Snacks: If you want to serve some savory snacks too, what about Starbucks copycat egg bites or cheddar bacon scones?

How to Store Carrot Cupcakes

Store:  Store carrot cake cupcakes for up to 3 days in the fridge or 3 months in the freezer in an airtight container.
Freeze:  To freeze them, wrap each one separately pop them into a Ziploc freezer bag or airtight container.
Thaw:  You can thaw them at room temperature. Make sure they are no longer frozen in the center before serving.

Top Tips

Adjust the carrot ratio: If you are using very finely grated carrots, you might find you need an extra half cup or so, as they tend to get lost in the batter.
Check they’re done: These take about 20 minutes to cook but it depends on your oven. When a sharp knife inserted into a carrot cake cupcake comes out clean, you know they’re done.
Let them cool completely: Trying to frost them before they’re completely cooled is a recipe for disaster! Your frosting will melt and drip and be messy, so be patient and wait until they are cool.